Michel Mailliard Cuvée Gregory 1er Cru

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Rustic duck confit tart roasted with caramelized onions, Tuscan kale, goat cheese, and mustard

Season the duck legs with salt, black pepper, and thyme. Place the duck legs in a baking dish and cover with duck fat. Bake at 225°F (107°C) for 4-5 hours until tender. Remove from the fat and let cool. Shred the meat from the bones and set aside.

Prepare Duck Confit

Preheat the oven to 375°F (190°C). Roll out the pie crust and fit it into a tart pan. Spread the mustard evenly over the crust.

Prepare the Tart

Layer the caramelized onions, shredded duck confit, and Tuscan kale evenly over the mustard-covered crust. Crumble the goat cheese on top.

Layer Ingredients

In a small bowl, whisk together the egg and water. Brush the edges of the tart crust with the egg wash.

Egg Wash

Bake the tart in the preheated oven for 25-30 minutes, until the crust is golden brown and the filling is heated through.

Bake the Tart

Let the tart cool slightly before slicing. Serve warm and enjoy!

Serve

Duck legs

Duck fat

Salt

Black pepper

Thyme

Caramelized onions

Tuscan kale

Goat cheese

Mustard

Pie crust

Water

Duck Confit

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Ravioli with Lobster

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Linguine alla Diavolo

Pan-roasted Gianonne Farms Statler Chicken is a flavorful chicken dish cooked to perfection in the oven, complemented by a medley of seasonal ingredients.  This version is enriched with creamy Arborio rice, roasted kuri squash, and fresh spinach, bringing together a variety of textures and flavors for a hearty dinner.  Here's how to prepare it at home.

Pan-roasted Gianonne Farms Statler Chicken

Fresh black-pepper pappardelle tossed in a classic ragout of veal, beef, pork, and San Marzano tomatoes with Parmigiano-Reggiano and Italian basil

Pappardelle

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Osso Buco

Yellowfin tuna tartare with olive oil roasted tomatoes, shallots, basil garlic aioli and house-made chips

Tuna

Make Duck Confit Recipe in just 5h . Rustic duck confit tart roasted with caramelized onions, Tuscan kale, goat cheese, and mustard

Duck Confit Recipe

Ingredients

Duck Confit Tart Ingredients

Method

Preparation Instructions